Cherry Dessert

1 can cherry pie filling

1 lg. can drained pineapple

1 can Eagle brand milk

8 oz. container Cool Whip

1 cup chopped walnuts

Mix ingredients and refrigerate 3-4 hours or overnight.

Shirley M. Crennan

Oak Harbor

Pumpkins Bars

Mix in order given:

2 cups sugar

1 cup salad oil

4 eggs

2 cups pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

Bake in greased jelly roll pan, 350 degress for 20 minutes.

Cool and frost with:

3 oz. pkg. cream cheese

3 cups powdered sugar

Vanilla

Shirley M. Crennan

Oak Harbor

Banana Bread

1/2 cup margarine

1 cup granulated sugar

1 cup mashed bananas

2 beaten eggs

2 cups flour

1 teaspoon baking soda

1/2 tsp. salt

3/4 cup chopped pecans (optional)

Cream together the margarine and sugar. Add bananas and eggs. Mix together well. Add flour, soda, salt and mix together well. Stir in nuts. Pour into greased and floured 2-quart loaf pan. Bake for one hour at 350 degrees. Makes one loaf.

Pumpkin Bread

3/4 cup shortening

2-2/3 cups granulated sugar

4 eggs

1 one-pound can of pumpkin

2/3 cup water

3-1/2 cups flour

1/2 tsp. baking powder

2 tsp. baking soda

1-1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground cloves

2/3 cup raisins or dates

2/3 cup broken nut meats

Cream shortening and sugar together; add eggs, pumpkin, and water. Stir together flour, baking powder, soda, salt, and spices and add to pumpkin mixture.

Stir in nuts and raisins. Pour into three well-greased and floured 2-quart loaf pans. Bake at 350 degrees for one hour. (Three 1-pound coffee metal coffee cans may be used. Also, this recipe does well poured into muffin tins, but reduce baking time.) For best results, bake bread day before serving. These loaves may be doubly wrapped with tin foil and placed in freezer bags for freezer storage. Make nice gifts.

Smooth French Silk Pie

Cream together: 1/2 cup butter and 3/4 cup sugar.

Stir in: 2 squares unsweetened chocolate, melted.

Add: 2 eggs, one at a time, beating five minutes each time. This is the secret of the silky texture.

Fold in 2 cups of whipped topping. Chill for 2 hours. Pour into a 9-inch baked pie shell.

No-Bake Fruit Cake

1-lb. marshmallows, cut fine (or can use miniature)

1-lb. graham cracker crumbs

1-lb dates, chopped fine

1 cup chopped nut meats

1 cup sweet cream

20 glazed maraschino cherries

1 cup candied pineapple.

Mix above ingredients together thoroughly and then press entire mixture into a mold. Let this stand overnight. It is better when stored a few days before serving. I usually wrap well and refrigerate it. This can be sliced into small thin squares to use as bites.

Pumpkin Pie Spice Cake

* Mix together with pastry cutter:

1 dry yellow cake mix (reserving 1 cup of the mix for later) - 1 stick margarine; mix into this 1 egg.

Press this mixture into a 9 by 13 pan greased baking pan.

* Now, in a bowl, mix together:

13 oz. canned pumpkin

4 eggs

1/2 cups milk

1-1/4 cups brown sugar

1 tsp. nutmeg

1 tsp. cinnamon

Pour this mixture over the crumb mixture in baking pan.

* For crumbly crust: Take your 1 cup of reserved dry cake mix, add 1/4 cup granulated sugar, 1/4 cup margarine, 1 tsp. cinnamon and 1 tsp. pumpkin pie spice. Cut this mixture together with a pastry cutter. Then sprinkle this over the mixture in the pan. This makes a nice crust.

Bake at 350 degrees for 45-50 minutes. Top with whipped topping.

Fudge-The Good Kind

In a heavy 2-quart sauce pan, mix together the following:

2-1/4 cups granulated sugar

3/4 cup evaporated milk

16 large marshmallows or 1 cup marshmallow cream

1/4 cup margarine

1/4 tsp. salt

Cook, stirring constantly (as it may scorch) over medium heat and bring to a boil (mixture will be bubbling all over the top). Boil for 5 minutes longer, stirring constantly and then remove from heat.

Stir into this until completely melted, 1 cup semi-sweet chocolate bits, 1 cup of chopped pecan or walnut nut meats, and 1 tsp. of vanilla. Spread into a buttered 8 by 8 inch square pan, cool, and cut into squares.

Peanut Butter Cups

In glass mixing bowl, combine 1 cup peanut butter and 1 cup margarine. Microwave 30-45 seconds on full power.

Add: 2 cups graham cracker crumbs and 2-1/2 cups powdered sugar. Blend together and press this into a 9 by 13 inch pan.

Melt in microwave in separate bowl for 2 minutes: 1 package semi-sweet chips (12 oz) and 2 Tbl. oil and spread this over top of the peanut mixture. Refrigerate and enjoy.

Old Fashioned

Potato Candy

1 small potato, boiled in skin (or nuked about 4 minutes until done)

3/4 box confectioner's sugar

1 tsp. vanilla

1 cup peanut butter (may use chunky or smooth)

(1) Peel potato and mash it while it is hot.

(2) Sift sugar and add to potato gradually to from a doughy mixture.

(3) Add vanilla and then knead the mixture with your hands.

(4) Dust waxed paper with powdered sugar, then roll dough out about 1/4 inches thick and spread with peanut butter.

(5) Roll up like a jelly roll, wrap in waxed paper, and chill. When ready to serve, slice into 1/4 inch slices.

Microwave

Peanut Brittle

1 cup sugar

1/2 cup light corn syrup

1/8 tsp. salt

1 to 1-1/2 cups roasted, salted peanuts (with or without skins)

1 Tbl. margarine

1 tsp. vanilla

1 tsp. baking soda

Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces.

Microwave

Peanut Butter Fudge

1 pound confectioner's sugar. Place this in a large microwavable bowl. With your fist, make an indentation in the center and place in the indent:

1/4 cup milk

1 stick margarine (cut into pieces)

1/2 cup peanut butter (may use chunky or smooth).

Nuke for about 2 minutes on high, uncovered. Stir well and add 1 tsp. vanilla. Stir again until well blended and pour into an 8 by 8 inch pan. Chill one hour and serve.

Holiday Fruit Balls

1 lb. chopped dates

1 lb. miniature marshmallows

1 lb. shredded coconut

1 lb. chopped nuts

2 cans Eagle Brand sweetened condensed milk

Graham cracker crumbs

Powdered sugar

Mix above ingredients together and form into 1 inch balls. Roll in graham cracker crumbs and then roll in powdered sugar. Do not freeze or refrigerate.

Date Bars

2 eggs, beaten until thick

1 cup sugar

1 cup flour

1/4 tsp. salt

1 tsp. baking powder

1 cup chopped dates

3/4 chopped nuts

1 tsp. vanilla

Add sugar to eggs. Fold in flour, salt, and baking powder, sifted together. Add dates, nuts, and vanilla. Spread in a thin sheet in oiled pans. Bake in a slow oven -- 300 to 325 degrees for 25 minutes or until lightly browned. Cut into bars while warm, then roll in powdered sugar. Makes 24 bars.

Easy

Coconut Macaroons

2-2/3 cups flaked coconut

2/3 cup sweetened condensed milk (Eagle Brand)

1 tsp. vanilla

Combine coconut, milk, and vanilla; mix well. Drop from teaspoon, 1-inch apart onto a well-greased baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove at once from cookie sheet. Makes about 30.

Fun Balls

1 cup softened butter

2/3 cup sugar

1 egg

1 tsp. vanilla

1/4 tsp. salt

2-1/4 cups flour

Powdered sugar

Mix ingredients together. Then form into 1 inch balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.

Turtle Pumpkin Pie

1/4 cup plus 2 Tbl.. caramel ice cream topping.

Graham cracker crust

1 cup pecan pieces

1 cup cold milk

2 pkg. (3.4 oz.) instant vanilla pudding

1 cup pumpkin

1/2 tsp. nutmeg

1tsp. cinnamon

1 8 oz. cool whip

Pour 1/4 cup caramel topping into crust. Sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate one hour. Top with remaining cool whip caramel topping and pecans.

Connie Brown

McComb

Orange Supreme Dessert

1 orange cake mix

2 eggs

1/2 cup sour cream

20 oz. can peach pie filling

Topping:

8 oz. cream cheese, softened

Large instant vanilla pudding

10 oz. cool whip

Mix together cake mix, eggs, and sour cream, and pie filling. Beat about 1 minute. Spread in ungreased 9 by 13. Bake at 350 degrees for 20 to 25 minutes.

Topping: Mix ingredients, fold in cool whip. Spread over cooled cake.

Connie Brown

McComb

Pumpkin Fudge

3 cups granulated sugar

3/4 cup butter

1/2 cup solid pack pumpkin

1 tsp. pumpkin pie spice

1 12 oz. pkg. butterscotch morsels

1 7 oz. jar marshmallow creme

1 cup toasted pecans chopped

1 tsp. vanilla extract

Butter a 13 by 9 inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice. Cook over medium heat. Bring to a boil. Stir constantly until mixture reaches 324 degrees (about 15 to 20 minutes) Must reach this heat for soft ball stage. So quickly stir in butterscotch, marshmallow creme, nuts, vanilla, mix until well blended. Quickly pour into greased pan, spread evenly. Cool. Cut into squares. Seal candy in airtight container and keep at room temperature for two weeks. Eat and enjoy.

Moondogg

Tiffin

Buffet Wild Rice

2 14oz. Cans low sodium Chicken broth

3/4 cup uncooked wild rice, rinsed/drained

1/3 cup Barley

1 cup Snow pea pods, cut into thirds

1 cup Golden Raisin

3/4 cup Green onions, sliced

2 tsp. Orange peel, shredded fine

1/2 cup Orange juice

1/4 cup Mint, snipped

2 Tbl. Olive oil

1/2 tsp. Curry powder

In a large saucepan bring broth to boil. Stir in rice, barley. Bring to boil again. Reduce heat, simmer, covered about 40 minutes or until rice and barley is tender. Drain of liquid, return rice/barley to saucepan. Stir in pea pods, raisins, green onion, orange peel, orange juice, mint, olive oil, curry powder. Stir while cooking over medium heat until heated through. Serve warm or at room temperature.

Moondog

Tiffin, Ohio

Tomato Pie

Cheese pastry:

2 1/2 cup self-rising flour, sifter

2 Tbl. cold unsalted butter

2 Tbl. Cold vegetable shortening

1/4 cup grated Cheddar cheese

1/2 cup buttermilk

Tomato filling:

2 Tbl. unsalted butter

1/2 vidala onion, chopped

1 stalk of celery, chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

3 cups baby pear tomatoes, cut

2 Tbl. all purpose flour

salt/pepper

1 egg white beaten with 2 Tbl. water

2 Tbl. Parmesan cheese, grated

Make cheese pastry: In food processor, add flour, butter, shortening, grated cheese. Use pulse button, process until course. Gradually add buttermilk, it will make a ball, remove and refrigerate.

To make tomato filling: Heat butter in pan over medium hear, add onion, celery, garlic, pepper. Cook until veggies are soft. Add tomatoes and flour. Toss well and season with salt and pepper. Remove from heat. Cool. Remove dough from refrigerator. Split in half, coat pie pan with vegetable spray. Lightly flour surface, roll dough in circle, 1/4 inch thick. Press into pan, fill tomato mixture. Take second ball and roll into flat disc. Cut into strips in opposite direction, creating basket weave design, Refrigerate pie. Preheat oven to 400 degrees. Remove pie from refrigerator, brush with egg white wash, sprinkle cheese over pie. Put in oven, After baking 10 minutes, reduce heat to 375 degrees. Bake another 35 minutes. Cover with foil if pie edges are browning too quickly. Bake until pie begins to bubble. Serve warm or room temperature.

Moondog

Tiffin, Ohio